On a pot with some
Extra-Virgin Olive Oil (1/4 cup)
and stir it into the oil. Leave it to become golden brown and add the
Arborio Rice (2 1/2 cups)
Toast the rice for a few minutes then add
Vegetable Stock (as needed)
until you cover the rice, and cook for about 15 minutes.
When the risotto is ready, add the
Butter (1/2 cup)
Parmesan Cheese (to taste)
and stir very very well until butter melts. Spread out the risotto on a wooden board or tray and let it cool down faster.
Fresh Mozzarella Cheese Ball (to taste)
Provolone Cheese (to taste)
into small cubes.
into a bowl and beat them well.
Breadcrumbs (as needed)
by putting them into a bowl and put some water into another bowl leaving them side by side.
Damp your hands in water and pick up a portion of the rice, flattening it slightly into your palm. Add a spoonful of ham, provolone and mozzarella in the middle and then more rice on top. Cup your hands around it making it into a ball and moving it around to make sure it is well rounded and that the ingredients in the centre are covered well.
Once you have formed the balls, dip them one at a time into the egg, making sure you cover it all over and then drop it into the bowl of breadcrumbs, coating it well. Please note most Sicilians dip the arancini in a “pastella” which is a mix of water and flour and then pass them on the bread crumbs. If you don’t want to use eggs use the pastella to dip the arancini in. Using the eggs could be more expensive but in my opinion it tastes better.
You can put the arancini balls into the
Vegetable Oil (as needed)
when it reaches a temperature of 150 degrees C (300 degrees F).
Fry 1 or 2 arancini at a time (depending on the size of your pot/fryer) and they should sizzle as they cook. You should turn them slightly while they are frying to make sure they are cooking right through and the heat is distributed evenly.
You can serve the balls on their own or with a drizzle of sugo on top, placing them side by side on a chopping board with a few basil leaves to add a splash of colour.